¾ cup pink lentils, or masoor dal, cooked until tender (I pressure cook it or, when I'm short on time, cover it with water and throw it into a microwave oven. It takes 10-15 minutes to cook, depending on your microwave.)

1 small lemon-size ball of tamarind, soaked in water for about 30 minutes. Express the juices into the water by crushing with your fingers and throw away the remaining solids.

3-4 cloves of garlic, sliced thin.

1 medium onion, sliced

2 green chilies, like serrano, thinly sliced

½ cup peanuts, soaked in water for about 30 minutes

½ tsp turmeric

1 tbsp coriander seeds, powdered

1 tsp mustard

1 tbsp canola oil

¼ cup light coconut milk

Salt to taste

Instructions

Heat the oil and add mustard. When it sputters, add the onions and fry on a medium frame until translucent.

Add the chilies and garlic and stir for a minute.

Add the coriander and turmeric powders. Stir again until spices are coated with oil.

Add the tamarind extract and let it boil about 2-3 minutes.

Add the spinach and stir in until it wilts. Then add the lentils and drained peanuts.

Stir in some salt.

Bring the lentils to a boil.

Turn the heat to low and let the lentils simmer about 10 minutes for all the flavors to come together.

Stir in coconut milk and immediately turn off the heat. Check the salt and add more if needed.

Serve hot with rice or rotis.

Recipe by Holy Cow! at http://holycowvegan.net/2008/06/spinach-amti-with-peanuts.html